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    You are in: Home / Recipes / Carrot & Caraway Slaw Recipe
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    Carrot & Caraway Slaw

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 20, 2012

      I used fresh carrots from our CSA box and instead of grating them I
      used a vegetable peeler to make very thin strips. Toasted the caraway seeds as indicated; used local honey. Perfect and very quick and easy to make! Served with Purslane & Egg Tacos – Tacos De Verdolagas Y Huevos and homemade black beans. Reviewed for NA*ME tag/September.

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    • on July 01, 2012

      I love grated carrot salads and this is the first time that I've added caraway and I think that its great. Super simple and quick to make that it can be done at the last minute. I made two small changes, I used a 1/4 tsp of kosher salt and 1 Tbsp of Splenda in place of the honey. I could easily eat the whole batch for dinner tonight and let DH have everything else. Excellent recipe.

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    • on July 04, 2013

      What a wonderfully tasting refreshing side. To shred my carrots I used a vegetable peeler and made long strips and used the full quantity of honey and a little salt with the oil and an apple cider vinegar and toasted the caraway seeds as suggested and was thoroughly enjoyed by us all. Thank you Baby Kato, made for Aussie/Kiwi Recipe Swap #78 July 2013.

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    Nutritional Facts for Carrot & Caraway Slaw

    Serving Size: 1 (87 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 71.7
     
    Calories from Fat 34
    47%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 341.1 mg
    14%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.8 g
    19%
    Protein 1.0 g
    2%

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